Yield:
4 servings (serving size: 2 cups)

Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast.

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.

Ratings & Reviews

kbahng's Review

ZioBrutto
March 24, 2014
Love this easy-to-follow and tasty recipe! I added a cup of white wine as well for extra broth and taste.

noelle71's Review

MissKelseyMoore
April 20, 2013
N/A

MissKelseyMoore's Review

cathyslater
February 08, 2013
It was very good, but it needed noodles in my opinion. It just needed more substance.

mrtest89's Review

Kathryn7
December 15, 2011
N/A

CelesteLum's Review

CelesteLum
October 07, 2011
N/A

kbronstad's Review

SandyinIndy
May 27, 2011
N/A

LSUFAN35's Review

kperry44
February 08, 2011
My wife and I (or rather my wife) made this stew and overall it was pretty good. Definitely needed more salt as it was a little bland.

cathyslater's Review

LaraRR
November 27, 2010
This was great & fast enough for a weeknight dinner. I used mussels frozen in a box from Safeway. Served with bread as suggested.

taffyhhh's Review

raechel
October 06, 2010
A very simple recipe that didn't taste simple. Was pleasantly surprised at how well it turned out. I did add the extra 1/2 cup of wine that others suggested. Won't say that it had the qualtity or taste of a restaurant recipe but is definitely a keeper. Make sure to serve with a crusty bread!

LaraRR's Review

runningmimi
October 05, 2010
I thought this was just ok. I have had more flavorable cioppinos, for sure. But it was quick for a weeknight.